Perfect paella

Ingredients:

• 1 roasting chicken, cut into 10 pieces (1.4 kg)
• Chicken spice mix (see recipe below)
• 2 thinly sliced Spanish chorizo ​​sausages
• 4 cups of short-grain Spanish rice
• 12 washed small clams
• 450 g peeled and deveined jumbo king prawns
• 2 lobster tails
• 1 can (425 g) of hand-mashed tomatoes, canned whole (drained brine)
• 1/2 cup frozen sweet green peas (defrosted)
• 1/4 cup olive oil
• Salt and ground black pepper
• 1 diced Spanish onion
• 4 crushed cloves of garlic
• A bunch of chopped parsley leaves (save some for garnish)
• 6 cups of warm water
• A large pinch of saffron stigmas
• Lemon wedges for serving
• Additional equipment:
  A large paella pan or a wide shallow frying pan

Chicken spice mix:

• 1 tbsp. sweet paprika
• 2 tsp dried oregano
• Salt and ground black pepper

Preparation:

1. Rub the chicken completely with the spice mixture and marinate for an hour in the refrigerator.
2. Heat oil in a paella pan over medium-high heat.
   
   Fry the chorizo ​​until browned, remove and set aside. Place the chicken skin-side down in the pan and brown on all sides, turning the pieces with tongs. Season with salt and ground pepper. Remove from the pan.
3. In the same pan, make the sofrito by sautéing the onion, garlic, and parsley. Cook for 2-3 minutes over medium heat. Then add the tomatoes and cook until the mixture caramelizes slightly and the flavors meld.
   
   Add the rice and fry until the grains are completely coated. Pour in the water and simmer for 10 minutes, gently swirling the pan to ensure even cooking and absorption of the liquid.
4. Add the chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Shake the paella well and simmer, without stirring, until the rice is al dente, about 15 minutes.
   
   During the last 5 minutes of cooking, when the rice has filled the pan, add the lobster tails. When the paella is done, the rice will look fluffy and moist. Increase the heat for 40 seconds, until you smell the rice browning on the bottom—that's the most delicious part.
   
   Remove the pan from the heat and let stand for 5 minutes. Serve with green peas, parsley, and lemon wedges.
   
   Chicken spice mix: In a small bowl, combine all ingredients. Rub the mixture all over the chicken and marinate, covered, for an hour.